Chicken in white sauce

It is an easy 20 minute meal when you have cooked or baked chicken breast left over. The amount of other ingredients is not very long. Mostly you will use things you have in stock already.

I used frozen peas and a small can of sweet corn. Let the peas defrost in a small casserole in some boiling water with some salt.
Just for 3 minutes. Drain. Open the can of sweet corn and drain.
Make 300 ml chicken stock.

Recipe for 2:
300 g cooked chicken breast
2 spring onions
1 small can sweet corn
150 g defrosted peas
2 tbsp flour
2 tbsp butter
200 ml milk
300 ml chicken stock
2 tbsp creme fraiche
1 lemon
Salt and pepper
Fresh chives

Chop the spring onions and cut the chicken into bite size chunks

In a wide pan melt the butter and add the flour
Make a roux. Put a bit of milk in, then more and more to prevent clumps.
Pour in the stock snd bring to a boil. Reduce the heat and add spring onions and chicken.